2025– date –

The photo is of tenderloin. It is a rare part that can only be extracted from 3% of each cow, and boasts the highest tenderness. In Japan, it is called Chateaubriand. In blog ③, I explained the difference between branded wagyu beef and n...

The photo is of A5 okinawa wagyu sirloin. In blog article ①, I explained the difference between "Japanese beef" and "wagyu". This time I will tell you a more in-depth story. There are various types of wagyu beef. For example, in the Unit...